| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Main dish, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
c |
water |
| 1 |
c |
Long-grain brown rice |
| 2 |
T |
Olive oil |
| 1 |
t |
Cumin seeds |
| 1 |
t |
Black mustard seeds |
| 6 |
|
Green onions, finely chopped |
| 2 |
c |
Fresh or, thawed green peas |
| 3 |
T |
Tamari |
| 3 |
T |
Freshly squeezed lemon juice |
| 1/3 |
c |
Fresh parsley, chopped |
| 1 |
t |
Turmeric |
|
pn |
Cayenne pepper |
| 8 |
|
Chapatis or whole wheat |
|
|
tortillas warmed |
INSTRUCTIONS
In a medium saucepan, bring the water toa boil over high heat. Add the
rice, cover, reduce the heat, and simmer until the water is absorbed,
30 to 40 minutes. Remove from the heat. Heat the olive oil in
large skilet over medium heat. Add the cumin seeds and mustard seeds
and cook, stirring, until the mustard seeds begin to pop, about 30
seconds. Add the green onions and cook until softened, about 1 minute.
Ad the cooked rice, peas, cashews, tamari, lemon juice, parsley,
turmeric and cayenne and cook, stirring often, for 3 minutes. Remove
from the heat. Lay a warm chapati or tortilla on a work surface, put
about 1/2 cup of the rice mixture in the center, and roll up tightly
around the filling. Repeat with the remaining chapatis and rice
mixture, serve immediately. From DEEANNE's recipe files From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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